Italian Sausage and Spinach Stuffed Shells
1 lb. Italian sausage
1 onion, diced
3 cloves garlic, minced
1 (10oz) bag fresh spinach
1 C water
2 lbs. ricotta cheese
1 C Italian blend cheese, shredded
1 (12 oz) box jumbo pasta shells, cooked according to package
directions
2 (28 oz) jars pasta sauce
Brown the sausage with the onion and garlic in a skillet.
Cook the spinach in a pot with the water until soft and wilted. Drain and squeeze
out any excess water, chop the spinach. Mix the sausage, spinach, ricotta and
Italian cheese together. Fill each cooked shell with the mixture. Spread a bit of sauce from 1 jar of sauce on
the bottom of 1-9 x13 inch pan. Place half the stuffed shells in the baking
dish. Cover with remaining sauce from the open jar. Place the other half of the
shells in a resealable plastic bag. Place in the freezer. Place unopened jar of
sauce in the pantry. To bake, cover the pan with foil and bake at 350°F for 45
minutes. To use the frozen shells. Thaw shells in the refrigerator. And follow
cooking directions above.
